Matcha Cupcakes with Azuki Bean Frosting


I’ve been meaning to bake these cupcakes for sometime now, and I’m so glad I finally did! The Matcha Cupcakes were absolutely delicious and the Azuki Bean Frosting complimented the cupcakes perfectly. If you’re in the mood to try baking something more exotic, but still very easy, this is the recipe for you.


Basic ingredients such as flour, eggs & butter were all purchased from Stater Bros. The matcha powder and red bean paste were purchased from HMart – but you should be able to find them at any Asian supermarket like 99 Market, Mitsuwa or Marukai.


I only made a dozen of these cupcakes this time, but I really wish I had made more! My dad actually said they were some of the best cupcakes I’ve ever made and the rest of my family really enjoyed them as well. I’ll definitely be baking up some more in the future – maybe for a family gathering or casual event.


I also finally got to test out my new 1M Wilton frosting tip, which was pretty exciting! I’ve tried out some other less expensive brands, but finally gave into all the Wilton hype and purchased a few tips online. Best. decision. ever.


For the cupcakes, I used a modified recipe from the The Little Epicurean and for the frosting, I tweaked the Brown Eyed Baker’s vanilla buttercream frosting.

Ingredients & Costs:

Matcha Cupcakes

  • 1 3/4 cup all purpose flour = $0.49
  • 1 cup granulated sugar = $0.16
  • 1 Tbsp matcha powder = $0.19
  • 1/2 Tbsp baking powder = $0.03
  • 1/2 tsp salt = $0.01
  • 1/2 cup unsalted butter, cut into cubes, room temperature = $1.13
  • 2 large eggs = $0.62
  • 2/3 cup milk = $0.37

Azuki Bean Frosting

  • 3/4 cup (6 ounces) unsalted butter, at room temperature = $1.69
  • 2 cups powdered sugar = $0.80
  • 4 tbsp red bean paste = $0.20

Grand Total = $5.69


Original recipes makes approximately 12 cupcakes


1. Preheat over to 325 degrees F. Line cupcake pan with cupcake pan with cupcake liners. Set aside.
2.  Whisk flour, sugar, matcha powder, baking powder and salt in the bowl until combined.  Add butter cubes and mix until just coated with the dry ingredients.
3.  In a large measuring cup, whisk together eggs and milk.  Add the wet ingredients to the dry in three additions while the mixer is on medium speed. Mix until all ingredients are incorporated but make sure not to overbeat.
4.  Divide batter among lined cupcake pan, filling a little over 2/3 full.  Bake 18-23 minutes, until a toothpick inserted in the center comes out clean. Transfer to wire rack to cool.


1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the red bean paste, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

You can store any unused frosting in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using. Stores cupcakes in airtight container for up to 4 days.

Thanks for reading this blog post. Feel free to leave comments & questions you may have and I wish you all the best on your next baking adventure!

Happy Baking,



Pumpkin Banana-Oat Cupcakes with Pumpkin Cookies n’ Cream Frosting


Are you sick of pumpkin yet? I sure hope not! This week I’ll be showing you guys how I made these delicious Pumpkin Banana-Oat Cupcakes with Pumpkin Cookies n’ Cream Frosting.

As you might have already guessed, I’m a huge pumpkin-spice fan, so when I heard that OREO was releasing pumpkin-spice cookies, I obviously had to grab a pack when I went grocery shopping. After having a few, I realized that it probably wouldn’t be the best idea to finish the whole pack by myself…so I decided to incorporate them into my baking this week.



I had my friends and family try a few cupcakes and we all agreed that the frosting was the best part — just the right amount of sweetness & the pumpkin-spice icing from the Oreo cookies already had a lot of great flavor. The only downside is that the cookie gets a bit soggy after being in the frosting for a few hours.

*Piping tip: Make sure that you use a wider frosting tip or crush the cookies very finely. Otherwise, the cookie crumbs in the frosting will not be able to escape the tip easily, and that will make it a lot harder for you to frost your cupcakes.



As an amateur baker, this was also a fairly exciting week for me. I finally purchased my very own handheld mixer, which made whipping up the frosting significantly easier. No more sore arms for me!

I also bought some Wilton frosting tips, a re-usable decorating bag and a great cookie/cupcake carrier. All items were purchased through Amazon.



To create these cupcakes and frosting, I modified two recipes I found on Allrecipes (Banana Pumpkin Bread & Quick and Almost-Professional Buttercream Icing).

Ingredients & Costs


  • 3 ripe bananas, mashed = $1.04

  • 2 eggs = $0.62

  • 1/3 cup vegetable oil = $0.17

  • 3/4 cups canned pumpkin puree = $2.24

  • 1/2 cup honey = $1.16

  • 1/2 cup white sugar = $0.08

  • 1 1/2 cups all-purpose flour = $0.45

  • 1 cup rolled oats = $0.26
  • 1 teaspoon baking powder = $0.02

  • 1 teaspoon baking soda = $0.01

  • 1/2 teaspoon salt = $0.01

  • 2 teaspoons pumpkin pie spice = $1.04

  • 1 1/2 teaspoons ground cinnamon = $0.35


  • 1/2 cup unsalted butter, softened = $1.13

  • 2 1/2 cups confectioners’ sugar, sifted = $0.99

  • 1 1/2 teaspoons vanilla extract = $0.15

  • 2 tablespoons milk = $0.04

  • 16 pumpkin-spice Oreos = $1.99

Grand Total = $11.75


Original recipes makes 18 – 22 cupcakes


  1. Preheat oven to 350 degrees F (175 degrees C). Line a 12-cupcake pan with cupcake liners. Set aside.
  2. In a large bowl, whisk together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon, stir into the banana mixture until just combined.
  3. Scoop the batter evenly into cupcake liners. Each liner should be between 1/2 – 3/4 of the way full.
  4. Bake at 350 degrees F (175 degrees C) for 20 – 24 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Remove the cupcakes from the pan and let cool.


  1. Cut Oreos in half and separate into two groups. With one group, separate the pumpkin-spice frosting from the cookie and place into a large bowl. Crush the cookies until until very fine and set aside.
  2. Cream room temperature butter with pumpkin-spice frosting with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners’ sugar until fully incorporated. Beat in vanilla extract and incorporate crushed cookies.
  3. Pour in milk if necessary and beat for an additional 3-4 minutes until light and fluffy.
  4. Once the cupcakes are fully cooled, frost cupcakes with pumpkin cookies n’ cream frosting and top with half of an OREO.

Store cupcakes in the refrigerator for up to 3 days or at room temperature in an airtight container for 5 days.

Feel free to try out this recipe and please leave a comment with any questions or suggestions you may have.  As always, I’d love to hear how your cupcakes turned out! 🙂

Happy Baking,